New Zealand Brown Rice Salad
Rating: 
(18 ratings made)
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Fiber Recipe | X |
|---|
This recipe contains:
Fiber:
At least 3g
|
| Dairy-Free Recipe | X |
|---|
|
This recipe contains no milk or milk products, no casein or whey.
|
Serves: 6 person(s)
Preparation Time: 15 mins
Cooking Time: 30 mins
Extra Time: 1 hr to 2 hours (for refrigeration)
A hearty, flavorful salad.
Ingredients:
1 cup uncooked brown rice
2 kiwifruit
1 Braeburn or Fuji apple
1/2 cup thinly chopped celery
1/2 cup strips of red pepper
1/4 cup toasted walnut pieces
1/4 cup thinly chopped green onions
2 Tbsp chopped parsley
3 Tbsp sherry vinegar
1 Tbsp olive oil
Directions:
Cook rice according to package directions (about 25 to 30 minutes). Drain and cool.
Peel kiwifruit and cut into 1/4-inch thick slices. Cut slices in half to form half circles. Core apple and dice apple into 1/2-inch cubes.
In a salad bowl toss together cooked rice, kiwifruit, apple, celery, red pepper strips, walnuts, green onions and parsley. Mix together vinegar and oil; drizzle over salad. Toss to mix well.
Cover and refrigerate 1 to 2 hours to allow flavors to blend before serving.
Author:
Centers for Disease Control and Prevention
CDC 5 A Day Program
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